Grilled Salmon Skewers with Garlic and Dijon

Instructions

Prep: Soak bamboo skewers at least 1 hour to keep them from catching fire. Preheat Grill to medium heat (about 375 ̊F). In a medium bowl, stir together all of the marinade ingredients: 2 Tbsp chopped parsley, 2 pressed garlic cloves, 1/2 Tbsp dijon, 1/2 tsp salt, 1/8 tsp pepper, 2 Tbsp olive oil, 2 Tbsp lemon juice. Double skewer the salmon and lemon slices folded in half intermittently onto two skewers at a time (The double skewer aids in turning the salmon kebobs on the grill). Brush both sides of skewered salmon with marinade. Oil the grates then carefully place salmon skewers onto the hot BBQ. Grill kebobs for 3-4 minutes per side or until salmon is cooked through and opaque.

• salmon fillets Notes: 1.5 lbs, cut into 1-inch squares
• large lemons thinly sliced Notes: 2
• 10-inch bamboo skewers Notes: 16
• parsley Notes: 2 Tbsp, freshly chopped
• large or 3 small garlic cloves Notes: 2, pressed
• Dijon mustard Notes: 1/2 Tbsp, we used grey poupon
• salt Notes: 1/2 tsp
• ground black pepper Notes: 1/8 tsp
• Light olive oil Notes: 2 Tbsp, not extra virgin, pick something with a higher smoke point
• of fresh lemon juice from 1/2 large lemon or 1 small lemon Notes: 2 Tbsp